Mafalda with Veal and Rosemary

Any Italian cook would say "molto bene," or very good, after one bite.

Level:
Moderate

Serves:
6

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Ingredients

1 package mafalda or spaghetti

salt

1 tbsp. olive oil

1 medium onion

1 clove garlic

0.50 tsp. dried rosemary leaves

1 lb. ground veal

0.25 tsp. ground black pepper

0.50 c. dry white wine

1 can tomatoes

1 tbsp. margarine or butter

0.50 c. chopped fresh Italian parsley leaves

Fresh rosemary for garnish

Directions

In large saucepot, prepare pasta in boiling salted water as label directs.

Meanwhile, in 12-inch skillet, heat olive oil over medium-high heat until hot. Add onion and cook until almost tender, about 3 minutes, stirring often. Stir in garlic and rosemary and cook 30 seconds.

Increase heat to high. Add veal, pepper, and 1 teaspoon salt and cook, stirring often, 5 to 7 minutes, until veal browns. Add wine and cook until almost evaporated, stirring to loosen brown bits. Stir in tomatoes with their juice, breaking up tomatoes with side of spoon; heat to boiling.